Effect of Succinate Sodium on the Metmyoglobin Reduction and Color Stability of Beef Patties

Abstract

In two experiments, the effect of succinate sodium on the metmyoglobin (MetMb) reduction and color stability of beef patties was investigated. In experiment 1, the ground-beef strip loins (longissimus dorsi muscle) were blended with different concentrations of succinate. Enhancing patties with 6 mM succinate significantly increased the MetMb-reducing ability and subsequent color stability during storage. In experiment 2, MetMb and different concentrations of succinate, lactate, and reduced nicotinamide adenine dinucleotide (NADH) were incubated with mitochondria, and their effect on meat MetMb reduction was investigated. Increasing the concentration of NADH and lactate increased MetMb reduction, but only succinate of 16 and 24 mM significantly decreased the relative MetMb percentage compared to other systems. This indicate that there are no significant differences between aerobic and anaerobic MetMb-reducing activities. In comparison to the systems of NADH-MetMb reduction (including the systems of lactate-MetMb reduction), the succinate-MetMb reduction systems are more stable and less affected by oxygen. More identification work is needed to obtain the more complete pathways on MetMb reduction.

Effects of sodium lactate and lactic acid on chemical, microbiological and sensory characteristics of marinated chicken

“…Indeed, SL is a multifunctional ingredient and was found to have various applications in meat products. Zhu et al in 2009 demonstrated that SL helped to maintain stable pH during storage periods and that this observation was possible due to its buffering capability.…”

The Application of a Compound Natural Preservative Solution to Chilled Beef and Mutton Under Vacuum Packaging During Refrigerated Storage

“…Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al, 2001;Zhu et al, 2009;Kong et al, 2010).…”

“…Therefore, additional preservation techniques such as physical processes (e.g., irradiation and packaging methods), artificial chemical methods (added calcium lactate, sodium succinate, and so on), and natural biological antimicrobial and/or antioxidant ingredients (adding plant essential oils or extracts, etc.) are being used or investigated for their application to food products (Nam et al, 2001;Zhu et al, 2009;Kong et al, 2010).Meat is recognized as one of the most perishable foods, and consumers prefer meats that are high in polyunsaturated fatty acids (PUFAs) and myoglobin, for its high ferrous iron and phospholipid content (Enser et al, 1996;Rhee et al, 1996). Some researchers have reported that crude clove extracts have the greatest total phenolic contents and ferricreducing antioxidant power out of 32 tested spices, are also strongly inhibitory of TBARS formation (Wojdyło et al, 2007), and thereby improved the quality and nutritional value of cooked pork patties (Kong et al, 2010).…”

“…Each molecule of Mb contains a single iron atom that may bind one molecule of O 2 when the iron is in the ferrous state (Mb-Fe 2+ ). Mb-Fe 2+ undergoes spontaneous oxidation to the ferric state (Mb-Fe 3+ ) to form MetMb, which cannot bind O 2 (Zhu et al, 2009). The total reducing activity (TRA) of MetMb was one factor that influenced interconversion among DeoMb, OxyMb, and MetMb.…”

“…In the absence of oxygen, the pigment of DeoMb is purplish or purple-red in color, and on exposure to air, OxyMb imparts a bright red color to the muscle, which is the consumer's preferred color for fresh meat. However, MetMb has a dull brown color that consumers associate with a loss of quality (Tang et al, 2006;Zhu et al, 2009). Free radicals produced by lipid oxidation, e.g.. 4-hydroxynonenal, a secondary aldehyde product from lipid oxidation, can initiate the reaction of oxymyoglobin (OxyMb) to MetMb.…”